Monday, March 18, 2013

Salsa Verde Braised Pork

This recipe is a great alternative to tacos. It’s really flavorful and easy to make. It’s a good recipe to make on a Sunday and have for dinner during the week.  The recipe is from Sunset Magazine with some tweaks by me.

Yield:   6 servings


·        3 1/2  pounds  boneless pork shoulder (aka pork butt)

·        1 bottle (15 oz.) salsa verde (you can add an additional ½ bottle of salsa if desired), I use the Herdez brand

·        ½ to 1  medium onion, finely chopped

·        3-4  cups chicken broth

·        2-3  teaspoons  cumin seeds

·        2-3  teaspoons  coriander seeds

·        1.5  teaspoon  dried oregano

·        4 cloves of minced garlic

·        Salt

Serve with: fresh cilantro, lime slices, jack cheese, tortillas, additional salsa and sour cream

1. Trim excess pork fat (or not, it really does not matter). Put meat in a large pot with salsa, onion, broth, cumin seeds, coriander seeds, oregano and garlic. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.

2. Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan or a baking dish. Bake until richly browned, 30 minutes.

3. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes (may take longer, it’s really important to get it reduced).

4. With 2 forks, tear meat into large shreds. Season with salt if desired (I typically don’t do this). Combine meat and juices. 

5. Serve with tortillas, more salsa verde (or any other salsa), tortillas, cilantro, lime slices, grated jack cheese and sour cream.

Make ahead tip: I like to make this a day before serving it. If you do that, go through step #2.  Keep the meat and the juices separate and refrigerate. The next day, skim the fat off the sauce and do steps #3 and 4. I added the shredded meat to the reduced sauce and let it heat on the stove for a few minutes before serving.

You may be tempted to make this in a slow cooker. My advice is don’t. I tried it a few times and I can’t get it to taste right.


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